This cupcake combination is my all-time fav. Tender, moist vanilla cake, with a vanilla bean buttercream frosting. And don’t forget the sprinkles! It’s important to serve these and other cupcakes made with butter – at room temp. The butter firms up when refrigerated. You will need to store them covered in the frig – but definitely let them come to room temp before serving for the very best texture.

Recipe makes 24 cupcakes.

Ingredients:

2 2/3 c all-purpose flour
3 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, melted and cooled
2 c granulated sugar
2 large eggs
1/2 c vanilla Greek yogurt
1 1/2 c buttermilk
4 tsp vanilla extract

Preheat oven to 325 degrees.

Prepare 2 cupcake pans (24 cupcakes) with paper liners

In a large bowl, combine flour, baking powder, and salt. Whisk together, and set aside.

In the bowl of a stand mixer, whisk together melted butter and sugar. Then add the eggs, yogurt, buttermilk, and vanilla. Whisk together til combined and smooth.

Add dry ingredients gradually, while mixing on low. Mix until smooth.

Using a large ice cream scoop, fill cupcake liners 2/3 full. I like to place my cupcake tin on TOP of a baking sheet, to help protect the bottoms from over baking. Bake for 20 – 25 min, until toothpick inserted in center comes out clean. The cake will remain white – so don’t let them “brown” at all. Cool completely.

Vanilla bean buttercream recipe:

1 1/2 sticks unsalted butter, room temp
4 oz cream cheese, room temp.
1/4 tsp salt
1 tsp vanilla bean paste (or seeds of 1 vanilla bean).
4 c powdered sugar
1-2 Tbsp milk or heavy cream

In a stand mixer bowl, using a paddle attachment, mix the butter, cream cheese, and vanilla bean paste til blended, and smooth. Add salt, and blend. Add powdered sugar 1 c at a time, blending well between additions. Add cream or milk until you have your desired consistency.

Pipe onto cooled cupcakes, using your favorite tip. Top with sprinkles, and you have the cutest, most delicious vanilla/vanilla bean cupcake!